“Cheesecake de Turrón Fácil y Cremoso | El Postre Perfecto de Navidad”

#cheesecake #cheesecakerecipes #cheesecake #nougatcheesecake #nougat #nougatcheesecake #nougat #christmas #christmasdessert #christmas Don't forget to subscribe to the channel; it would help us a lot to continue offering more delicious recipes for everyone. Here's the link to our Facebook page:   / comidasdelmundo.hormaeche.1   You can also support us with a small donation to the channel through our PayPal: paypal.me/dcdm79 All our social media links in one place: https://linktr.ee/comidasdelmundocana... Want to earn €1 completely free? Subscribe to Beruby using my promotional code: comidas.comis in my link. From this page you can shop online and get part of your money back. https://es.beruby.com/promocode/ubsfci Contact me via email: [email protected] Turrón Cheesecake Ingredients For the Crust: 200g Maria Cookies 100g Melted Butter For the Filling: 200g Soft Turrón (Jijona) 250g Cream Cheese 200g Condensed Milk 3 Eggs Almond Extract (Optional) For the Sauce: 80g Condensed Milk 50g Soft Turrón (Jijona) 20ml Water For Decoration: 100g Toasted Sliced ​​Almonds Preparation: Place the cookies in a blender. Blend. Place the crushed cookies in a bowl. Add butter. Melt and mix until you get a kind of sandy texture Grease the mold Put the cookie mixture in the mold Press the cookie mixture in the mold Add cream cheese, nougat, condensed milk and eggs. Add almond essence (optional) Blend Until all ingredients are combined Pour the mixture into the mold Let it set Wrap the base with aluminum foil Place in a water bath Bake at 180ºC for approximately 40 minutes Remove from the oven Separately, add water, condensed milk, and nougat Mix Until you obtain a homogeneous mixture Spread the sauce over the cheesecake Finish with sliced ​​almonds Refrigerate for at least 4 hours Nougat Cheesecake Ingredients For the base: 200 g Maria cookies 100 g melted butter For the filling: 200 g soft nougat (Jijona) 250 g cream cheese 200 g condensed milk 3 eggs Almond essence (optional) For the Sauce: 80 g condensed milk 50 g soft nougat (Jijona) 20ml water For Decorating: 100 g toasted sliced ​​almonds Preparation: Put the cookies in a blender. Blend. Put the crushed cookies in a bowl. Add melted butter and mix. Mix until you get a sandy texture. Grease the mould. Put the cookie mixture in the mold. Press the cookie mixture into the mold. Add cream cheese, nougat, condensed milk, and eggs. Add almond extract (optional). Blend until all ingredients are well combined. Pour the mixture into the bread. Let it settle. Wrap the base with aluminum foil. Place in a water bath. Bake at 350°F for approximately 40 minutes. Remove from the oven. Separately, add water, condensed milk, and nougat. mix until you have a smooth mixture. Pour the sauce over the cheesecake. Finish with sliced ​​almonds. Refrigerate for at least 4 hours.